Poblano: As far as hot peppers go, poblanos are on the mild side, but very tasty. They are the main ingredient in chile rellenos. Poblano peppers are wonderful roasted and peeled. Mature fruit measures 6 inches long and 3 inches wide, and are reddish-brown when ripe.
Cascabella: A pungent, cone-shaped fruit, just a little over an inch long, cascabella plants are prolific producers of fruit, bright yellow or red when ripe. Good in salads and sauces.
Anaheim: This pepper has the least "heat" but good flavor. The large, 6- to 8-inch fruit turns from dark green to a brilliant red when ripe.
'Hole Mole' hybrid: An All-America Selections winner. This green pasilla-type pepper grows 7 to 9 inches long. If left on the plant until mature, it turns a chocolate color. This pepper has a nutty, tangy flavor and is used to make mole sauce. The plant is a good size for containers on patios and decks.
Treat growing peppers like you would tomatoes, although peppers are less cold-tolerant. They need to be grown in soil that will not dry out quickly, and you should use fertilizer that doesn't contain a lot of nitrogen -- this will help foliage growth, not fruit production. They need a sunny spot.
So think "hot" as you try to stay warm in this cold weather. Pepper-planting season will be here before we know it!
Bravo to West Virginia General Services Director David Oliverio and his staff for the beautiful and practical Christmas display at the Capitol this year. Smaller, donated trees replaced the hard-to-deliver, hard-to-handle behemoths that have adorned our Capitol in the past.
Also, thanks to Mrs. Helen Herring, who graciously donated one of the trees from her yard in Elkview. A true gift from the heart.
I like to think Capitol architect Cass Gilbert would have agreed -- our gold-domed beauty sparkles without much additional gilding.
Reach Sara Busse at sara.bu...@wvgazette.com or 304-348-1249.